A number of months ago, back when I was trying to find a way to make a healthy fried chicken dinner, I came across a variant that coated the chicken in hummus. I didn’t make it back then, but filed the idea away in my head for later. When I opened the refrigerator door yesterday and noticed not one, not two, but three containers of hummus it seemed like it was time to go find the recipe.
I’m not sure the exact recipe I saw way back then, but in my new search came across an interesting looking one on the Gimme Some Oven blog. This was a new blog for me so decided to give her hummus-crusted chicken a try. One thing that appealed to me was that this was a one dish meal with minimal prep and a reasonable cook time.
The recipe calls for the chicken to be cooked over a bed of vegetables. She suggests a zucchini, yellow squash and an onion – but others have added of subtracted with what they have on hand. Personally I used two small zucchini, a yellow squash and some asparagus, but if I was going to make it again would lose the asparagus.
The hummus (along with the juice of a lemon sprinkled on top) gave the chicken a nice tangy, lemony flavor. I must admit that I feared that the chicken was going to be bland once you got past the hummus crust, but found that it was nice and juicy with hints of lemon throughout. The breasts that I purchased were on the think side, so I needed to cook these about 10 minutes longer than the recipe called for. This unfortunately resulted in the vegetables being on the mushy side. If you make this, pound out the breasts a bit or buy slightly smaller ones then the jumbo sized ones that I purchased.
I’m not sure if I am going to add this to my list of all-time favorites, but glad I tried it and would recommend it with the caveats above.